“Aldo and my dad (the late Jean-Claude Poilevey) were really good friends,” Oliver Poilevey said. “We stayed in touch; we still go to his restaurant. We’d talked about doing a Belgian restaurant one day (Zaninotto grew up in Brussels), and we’d looked around, but nothing came of it. Then Bruce Finkleman (co-founder of 16” On Center, which owns Revival) suggested doing a pop-up.”

The pop-up will operate 8 a.m. to 7 p.m. Mondays to Fridays, focusing on four menu items: thick-cut Belgian frites, available with various sauces; Liege waffles; crepes in “fun flavors”; and from the Le Bouchon menu, a two-patty burger with raclette cheese and andalouse sauce.

“The Belgian frites will be thick-cut and fried in duck fat,” Poilevey said. “Liege waffles are more like brioche dough than Brussels waffles, which are made with batter. And the crepes will have very crisp exteriors, so you’re able to hold them in one hand.”

Poilevey said they “hope to have a good time,” at Revival, but the goal is to prove that the Belgian concept will have a life beyond three months.

When we eat out, more often than not the best part of the meal comes first: the appetizers. We often wonder: Why do the apps sound amazing at a restaurant but the entrees just … OK? Theory: Chefs know you’ll order a main dish, but they have to sell you on an app. We’ll explore that question in a takeout later this month, but for now, we’re focusing on eating every delicious kind of starter we can find, from cast-iron corn pudding at Twain, to uni, ramps and toasted bread at Leña Brava to the knock-out guacamole at Mi Tocaya. Come back every weekday to see what we're having.